Calamari, Fennel And White Bean Salad With Arugula Recipe

Name: Calamari, Fennel And White Bean Salad With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vinaigrette; 1/2 cup extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 1 small garlic clove, minced; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; For the salad; 2 cups cooked cannellini beans (or 1 16 ounce can, drained and rinsed); 1 small fennel bulb, ends and fronds trimmed, thinly sliced; 1 tablespoon extra-virgin olive oil; 1 garlic clove, minced; 1/4 teaspoon red pepper flakes; 1 pound calamari bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings; 1 teaspoon salt; 4 cups arugula leaves, washed and dried; 1/4 cup shaved Parmigiano-Reggiano cheese; Chopped Italian parsley leaves for garnish

Servings: persons

For the vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 small garlic clove, minced
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad
2 cups cooked cannellini beans (or 1 16 ounce can, drained and rinsed)
1 small fennel bulb, ends and fronds trimmed, thinly sliced
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1 pound calamari bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings
1 teaspoon salt
4 cups arugula leaves, washed and dried
1/4 cup shaved Parmigiano-Reggiano cheese
Chopped Italian parsley leaves for garnish

1
Prepare the vinaigrette: Whisk all of the ingredients together in a small bowl; set aside.
2
Combine the beans and fennel in a medium bowl. Pour about half of the vinaigrette over and toss to combine.
3
Heat one tablespoon olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes; briefly saute until fragrant. Add calamari; saute 2 minutes. Sprinkle with salt. Transfer with a slotted spoon to the beans and mix together.
4
Arrange arugula in a serving bowl or divide among 4 serving plates. Spoon beans and calamari over the arugula. Drizzle arugula with remaining vinaigrette. Garnish with Parmesan shavings and chopped parsley.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the vinaigrette, 1/2 cup extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 small garlic clove, minced, and more.

Yes, Calamari, Fennel And White Bean Salad With Arugula falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Calamari, Fennel And White Bean Salad With Arugula

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